This is a great twist on a classic dish. You and your family will be delighted by this fun combination that is both easy and tasty! This recipe also performs double-duty - make one for now and one to freeze and enjoy later.
1 (20-ounce) package BUITONI® Family Size Four Cheese Ravioli, prepared according to package directions, drained
1 (15-ounce) container ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 large eggs, lightly beaten
1/3 cup milk
2 (23.5-ounce) containers BUITONI® Refrigerated Marinara Sauce
1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese
- Preheat oven to 375°F (190°C). Grease two 8 x 4-inch loaf dishes. Combine ricotta cheese, spinach, eggs and milk in medium bowl.
- Place one-fourth of the pasta in each prepared baking dish. Add one-fourth of the sauce and half of the ricotta mixture to each baking dish. Top each with half of the remaining pasta and half of the remaining sauce. Sprinkle both baking dishes with Parmesan cheese. Cover one baking dish with plastic wrap, then overwrap with foil. Label and freeze for up to 2 months.
- Cover remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Let stand for 10 minutes before serving.
Makes 8 servings total; 2 (4-serving) casseroles.
To Bake Frozen Lasagna: Place baking dish in the refrigerator overnight. Preheat oven to 375°F (190°C). Remove plastic wrap; recover with foil. Bake for 1 hour or until heated through. Let stand for 10 minutes before serving.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.